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Epicurious

Rice Pancakes

4.0

(5)

Active time: 25 min Start to finish: 30 min

Recipe information

  • Yield

    Makes 12 to 16 pancakes (breakfast)

Ingredients

1 cup cold unsalted cooked rice
1 cup small-curd cottage cheese
4 large eggs
1/3 cup whole-wheat flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons unsalted butter, melted
Accompaniment: maple syrup

Preparation

  1. Step 1

    Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl. Let stand 5 minutes.

    Step 2

    Lightly coat a 12-inch nonstick skillet with some of remaining butter and heat over moderately high heat until hot but not smoking. Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and sauté, turning over once, until pancakes are golden brown but still slightly soft, 4 to 5 minutes per batch, adding more butter as needed.

TagsPancakeRiceRice & GrainsCheeseDairyMainBreakfastBrunchLunchNut FreeVegetarianEasy30 Minutes or LessGourmet
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